
Sea Bass with Fennel and Orange on Puff Pastry
Find out how to make sea bass with fennel and orange on puff pastry with this recipe – made with ready rolled puff pastry sheets and ready in 35 minutes.
Quick Stats
Easy
2 Servings
20 minutes bake time
Sea Bass with Fennel and Orange on Puff Pastry
Find out how to make sea bass with fennel and orange on puff pastry with this recipe – made with ready rolled puff pastry sheets and ready in 35 minutes.
Ingredients
- 1 Jus-Rol™ Puff Pastry Sheet
- Egg, beaten to glaze
- 2 tbsp poppy seeds
- 2 Sea bass, filleted
- 2 Bulbs of fennel, trimmed and cut into 8 wedges each
- Olive oil, for drizzling
- 1 Orange, juice and zest
- 200 g Spinach ashed and drained
- 25 g butter
- Seasonings
Equipment required
- Pastry Brush
- Baking Sheet
- Ovenproof shallow dish
- Saucepan
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 220ºC, (200ºC for fan assisted), 425ºF, Gas Mark 7. Have ready 2 baking sheets
- Unroll pastry sheet and cut into 4 equal rectangles – prick with a fork, brush with beaten egg and scatter with poppy seeds. Bake for 8 minutes until risen and golden brown.
- Meanwhile place fish fillets and fennel in ovenproof dish, drizzle with oil and then top with juice and zest from orange and season to taste.
- Remove pastry from oven and keep warm, reduce temperature to 200ºC, (180ºC for fan assisted), 400ºF, Gas Mark 6. Put fish and fennel in oven and bake for approx. 20 minutes until fish is cooked.
- Wilt the spinach in a pan with a little butter and oil. Slice pastry rectangles in half horizontally, place a base piece of pastry on a serving plate, top with a mixture of the fennel and spinach then one sea bass fillet and finally place the poppy seeded pastry on top.
- Garnish with additional orange zest or slices if desired.